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Grilled Brussel Sprout Salad w/ Walnuts, Prosciutto & Parmesan
4.9 from 147 votes

Grilled Brussel Sprout Salad w/ Walnuts, Prosciutto & Parmesan

This Grilled Brussels Sprout Salad combines blanched and halved Brussels sprouts with crispy oven-baked prosciutto shards, honey-glazed toasted walnuts, radicchio lettuce, shaved Parmesan, and a thick balsamic reduction. The salad offers contrasting textures and a blend of sweet, savory, nutty, and tangy flavors in each bite, making it a refined side or light meal.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Course: Salad
Cuisine: Australian

Ingredients

  • 12 Brussels sprouts
  • 80 grams prosciutto thin sliced
  • 50 grams walnuts
  • 1/2 head radicchio lettuce leaves torn into bite size pieces
  • Parmesan Cheese shaved
  • honey
  • balsamic vinegar aged
  • olive oil extra virgin
  • sea salt flakes
  • black pepper grinded

Instructions

    Cup of Yum
  1. Preheat oven to 180 degrees (350 fahrenheit).
  2. Put a pot of salted water on to boil.
  3. Pour about 200 ml (4/5 cup) of balsamic vinegar into a small saucepan over medium flame and reduce until very thick (approx by 3/4, it will thicken more upon cooling).
  4. Trim and remove any loose leaves off the brussel sprouts.
  5. Place the slices of prosciutto flat on an oven tray and bake until crispy, approx 10-15 minutes, remove, allow to cool and break into shards.
  6. Blanche the sprouts in the boiling water until vibrant green, remove from the water and plunge into ice water, once they are cool drain and cut each one in half top to bottom.
  7. Toast the walnuts in a dry pan over medium high heat, as they start to turn slightly golden add approx 1-2 tsps of honey and continue to heat, being sure to keep the pan moving as they will burn very quickly if you don’t.
  8. Once they are golden and glossy, remove them from the pan immediately and spread them out on some baking paper and allow to cool.
  9. Lightly oil and heat a grill pan or barbeque to high and sear the flat sides of the sprouts until nicely marked with grill marks.
  10. In a large mixing bowl toss the sprouts, radicchio, walnuts, half the prosciutto shards, a touch of olive oil, a pinch or two of sea salt some cracked pepper and divide evenly amongst 4 plates and garnish with the remaining prosciutto and parmesan cheese and drizzle some of the reduced balsamic syrup over it all.

Notes